Blitz Torte recipe is an explosion of textures and tastes with a crunchy, crackling meringue top, chewy, light cake, and a creamy, vanilla custard filling layered in between.
What is a Blitz Torte?
Even though the name sounds German, Blitz Torte is actually an American cake. It’s an unconventional layer cake with a dense cake topped with airy meringue, baked together in the same pan. The cake layers have vanilla pudding-like custard spread inbetween.
The simple ingredients aren’t the real stars of this recipe. It’s the combination of textures that blows you away.
A bite takes you through crackling sugar baked on thin almonds, airy meringue, chewy vanilla cakes, and a cool, creamy filling. Absolutely nothing about this cake disappoints!
Difference between a cake and a torte recipe
Cakes and tortes are often confused because of their similarities. They are round, can be multi or single-layered, filled with jams, custard, or cream, and beautifully decorated.
The line between a torte and cake recipe is a little murky. However, there are some general unifying qualities of a torte.
Tortes are smaller than cakes, usually no more than 2 layers. They also have a tendency to have a dense crumb structure because they use little or no flour. Some tortes replace flour altogether by using ground nuts.
Traditionally cakes are more American, while tortes, such as Linzer Torte, Sachertorte, and Bienenstich torte, hail from Europe.
Difference between torte recipe and tart
The line between a torte and tart is much more clear cut. A torte looks and tastes like a cake. A tart has greater similarities with a pie.
Tarts have a shallow pastry crust with sweet or savory fillings. Fillings consist of unbaked custards, fruit, or savory ingredients.
Different types of torte recipes
- Sachertorte – A dense chocolate cake with a layer of apricot jam, all covered in chocolate glaze.
Schichttorte – 20 layer German torte layered with apricot jam and covered in chocolate and vanilla glazes.
Linzer Torte – Even though it’s more like a tart, it’s considered the oldest cake in the world. A pastry crust made of ground nuts, filled with jam, and topped with lattice pastry topping.
Blitz Torte Filling
Blitz Torte filling is made on the stove top, similar to homemade vanilla pudding or custard.
Heat whole milk, egg yolks, sugar, and cornstarch together until thick and creamy. Remove from the heat, flavor with vanilla, and cool completely before spreading between the cake layers.
Blitz Torte Recipe Additions / Substitution
- Add fresh fruit – Make it a Berry Blitz Torte by adding a layer of fresh berries, such as raspberries, blackberries, or strawberries on top of the cream filling.
- Substitute chopped walnuts for sliced almonds.
- For a lighter filling, substitute a whipped cream filling. Beat together 2 cups of heavy cream with 1/4 cup powdered sugar until light, fluffy, and stiff peaks form.
How To Make a Blitz Torte
- Beat together cake ingredients and spread in 8″ cake pan.
- Pat down cake batter with fingers to an even layer. Set aside.
- Beat egg whites until foamy.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue on top of cake layer.
- Top meringue with sliced almonds and sprinkle with sugar. Bake cake for 35-40 minutes.
- Place first layer of cake, meringue side up, on serving platter. Spread on cooled custard and top with second cake layer.
Other MamaGourmand Favorite Cake Recipes
- Baked Alaska: A luscious, unique ice cream cake with two moist chocolate cake layers, an ice cream center, and covered with light, toasted meringue.
- Ding Dong Cake: Two layers of moist chocolate cake are sandwiched between light, fluffy ding dong filling and drizzled all over with an amazing salted chocolate ganache.
- Fluffy Banana Cake with Banana Cream Filling: A light, fluffy, chocolate frosting covering a airy banana cake and fresh banana cream filling.
SAVE THIS BLITZ TORTE RECIPE TO YOUR PINTEREST BOARD!
Blitz Torte is an easy torte recipe with layers of crackling meringue, chewy cake, sugared almonds, and a vanilla custard filling.
- 1 1/2 cups 2% or whole milk
- 2 egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 teaspoon vanilla
- 1/2 cup shortening
- 3/4 cup powdered sugar
- 4 eggs, separated and room temperature
- 3 tablespoons milk
- 1 cup all purpose flour or gluten free all purpose flour (I recommend Cup 4 Cup gluten free flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1/2 cup sugar
- 1/2 cup sliced almonds
- 2 tablespoons sugar
Whisk milk, 2 egg yolks, sugar, cornstarch, and salt together in medium saucepan. Cook and stir over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Set aside to cool while making cake.
Preheat oven to 325ºF. Spray two 8 inch cake pans with cooking spray. Line each with cut to size wax paper on bottom and spray paper. Set aside.
In a bowl mix together shortening, 3/4 cup powdered sugar, egg yolks, and milk. Blend until combined, scraping down bowl. Add flour, baking powder, and salt. Beat for 1 minute on medium speed, scraping down bowl.
Spread in bottom of prepared cake pans. The batter will be extremely stiff and you might have to press it down evenly with your fingers or an offset spatula. I sprayed my fingers with cooking spray to press down the dough. Set aside.
In another clean, dry bowl beat egg whites until foamy. Gradually beat in 1/2 cup powdered sugar and 1/2 cup sugar, a tablespoon at a time. Continue beating until meringue is stiff and glossy.
Spread half the meringue on top of cake batter in each pan. On top of the meringue, sprinkle each pan with half the almonds, then 1 tablespoon sugar on each. Repeat with other cake pan.
Bake for 35-40 minutes until meringue is set. The meringue will look done before the bottom layer of cake is, so insert a toothpick in cake to make sure it's done. Cool cake layers completely in pans.
Use a knife to go around edges of cake pan completely. Since the layers are assembled with meringue on top, you need to use a little finesse taking the cake layers out. Use a small spatula and your hand to gently lift cake out of pans. Once the cake is fully released I held the cake like a serving tray while I peeled off the wax paper. Place first layer on serving platter, top with cooled cream filling, and then release other cake layer to place on top. Refrigerate for 1 hour before serving. Use a serrated knife to cut slices and refrigerate leftovers.
The custard can be made up to 2 days ahead and stored in the fridge in an airtight container.
Adapted from (a very old) Betty Crocker cookbook.
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